Easy Four Cheese Stuffed Shells

A cast iron pan half filled with a three cheese stuffed shells recipe with creamy cheese sauce and a spoon spooning shells into a bowl.

4.75 from 4 votes

These easy, four cheese stuffed shells are packed with a ricotta and herb filling, topped with a creamy bechamel sauce, and baked to golden perfection. This is the ultimate comfort food dinner that the whole family will love!

Prep Time35

Cook Time50

Total Time1 25

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings/4 shells per serving

Author: Jenny DeRemer

Cost: $0.16 per shell

Equipment

Ingredients

For the Shells

24 jumbo pasta shells
2 tablespoons sea salt
1 teaspoon olive oil

For the Ricotta Filling

30 ounces whole milk ricotta cheese
2 ounces mascarpone cheese at room temperature
2 ounces crumbled goat cheese at room temperature
3/4 cup low moisture mozzarella cheese shredded
1/4 cup fresh basil chopped
1 tablespoon fresh chives chopped
4 tablespoons fresh parsley, basil, and/or oregano chopped
2 large eggs at room temperature

For the Bechamel Sauce

2 cups half and half
2 cups whole milk
5 tablespoons salted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg or to taste
fresh rosemary leaves
kosher salt to taste
black pepper to taste

For Serving (Optional)

grated parmesan cheese
fresh mozzarella melt on top in final 10 minutes of baking
grated pecorino Romano cheese
fresh basil leaves for garnish

US Customary - Metric

Instructions

Cooking the Shells

Bring a pot of water to a boil, then add the salt and stir to dissolve. Add the jumbo shells and cook until al dente according to the package instructions. Do not overcook them, or they will tear and get mushy later. Drain well, toss them gently with the oil to prevent sticking, and set them aside.

Making the Filling

Preheat oven to 350°F. Lightly grease or spray a roasting pan with oil or butter.
Stir together the ricotta, mascarpone, goat, and mozzarella cheeses in a large bowl. Add the eggs, then season to taste with kosher salt and pepper and mix in the fresh chopped herbs. (Add any optional extra ingredients to the filling now if you're doing a variation.) Set aside.

Making the Bechamel Sauce

Combine the whole milk and half and half in a saucepan and place it over low heat to gently warm up.
Melt the butter over medium heat in a saucepan, adjusting the temperature so the butter does not melt too fast. After the butter is done foaming, the milk solids will begin to brown. (It is crucial to not rush this process, as the milk solids can burn, so turn the temperature down if necessary.) The butter is browned when it has a nutty aroma and it is golden brown.
Add the flour to the browned butter and stir to incorporate. Turn the heat back up to medium to cook out the raw flour smell and taste, about 3-4 minutes. The roux should have a nutty aroma as well.
Adjust heat to medium-high, then add the warm milk one cup at a time, whisking constantly. Continue to whisk as you bring the mixture to a low boil. Reduce heat slightly and cook for 8-10 minutes, stirring frequently. The consistency of the bechamel will thicken as it cooks.
Remove bechamel from heat. Add 1/2 teaspoon of salt and several grinds of fresh nutmeg. If you do not have fresh, add 1/2 teaspoon of dry. Set aside.

Assembling the Stuffed Shells

Add 3/4 to 1 cup of the bechamel into the prepared baking dish. If you feel it's too thick, thin the sauce in a separate bowl first by whisking in 1/2 cup of water. The moisture from this bottom layer of sauce will finish cooking the pasta making them fork tender once fully baked.
Stuff each shell with filling. Arrange them in a single layer on top of the sauce in the baking dish, filling side up. Drizzle the remaining bechamel over the arranged shells. Sprinkle rosemary leaves on top and dust with a pinch each of kosher salt and pepper.
Bake in preheated oven for 30-40 minutes, or until shells are golden and sauce is bubbling. Broil it for 1 to 2 minutes, or until the top is lightly browned. Allow the shells to stand to 5 minutes. The filling will be hot!
Sprinkle with additional chopped herbs if desired before serving. Serve with freshly grated Parmesan on the side and enjoy right away!

Notes

Want to keep these stuffed shells warm? Wrap the fully baked dish with aluminum foil to prevent the shells from drying out.
Make Ahead: Store stuffed, unbaked shells in an airtight container until ready to top with bechamel and bake, up to 1 day.
Leftovers: Place in airtight container; refrigerate for up to 3 days.
Reheat: Warm in foil-covered casserole dish at 350°F for 20 minutes, or until heated. Remove from refrigerator 30 minutes prior to reheating.
To Freeze: Assemble stuffed shells only and freeze up to 3 months. Defrost in refrigerator overnight. Begin directions for the bechamel sauce and baking instructions in the recipe card. Do not freeze the bechamel.

Nutrition